Roasted Root Veggies, Dandelion Blueberry Salad, Scrambled Eggs with Sun-Dried Tomatoes Roasted Garlic and Sautéed Leeks

This morning I had a case of the Mondays; though I hate this phrase, it feels apt to describe how I felt this morning. Getting out of bed was such a chore that I didn't have time to go shopping and so this lunch is more eclectic than usual because I had to make do with what I had in my fridge. The result turned out pleasantly delicious, but it means that portion control is even more important so that everyone gets to taste everything. If I were to make the eggs again, I would double or triple what I made, but I stretched the meal with the leeks, sun-dried tomatoes, and roasted garlic. Enjoy.

Roasted Alternate Root Veggies
Serves 12

Ingredients:
3 fennel bulbs, chopped
2 celery roots, peeled and chopped
1 lbs golden beets, peeled and chopped
2 cans quartered artichoke hearts
olive oil
salt and pepper

Preparation:
1. Preheat oven to 400 degrees F.
2. Line three baking sheets with tinfoil and place one type of root veggie on each baking sheet so that they can be roasted separately.
3. Drizzle the root veggies with olive oil, about 2 Tbs per baking sheet, and season with salt and pepper to taste. Fresh ground tastes better.
4. Roast veggies, stirring about every 15 minutes, until they can be easily pierced with a fork, about 30 to 45 minutes depending on size of pieces.
5. Combine all of the roasted root veggies and the artichoke hearts, place back into oven for a few minutes so that the artichoke hearts heat up.


Dandelion Blueberry Salad
Serves 12

Ingredients:
3 bunches of dandelion greens, chopped
2 packages of blueberries
1 carton of heirloom cherry tomatoes, cut in half or quarters
1 handful sliced almonds
red wine vinaigrette

Preparation:
1. Dress the greens so that they have a light coating of vinaigrette.
2. Layer the topping over the greens so that they don't fall to the bottom.


Scrambled Eggs with Sun-Dried Tomatoes, Roasted Garlic, and Sautéed Leeks
Serves 6 for just the eggs, with sides serves 12

Ingredients:
12 eggs
1/2 cup lactose free milk
2 leeks thinly sliced
4 heads roasted garlic
1 jar julienned sun-dried tomatoes
2 Tbs olive oil

Preparation:
1. In a large frying pan, heat 2 Tbs olive oil over high heat.
2. Saute leeks stirring constantly until they turn a more vibrant green and start to smell good. Set aside.
3. In a large bowl, whisk eggs and milk until a uniform yellow color with no variation.
4. Return empty pan to stove over medium heat, pour eggs into the pan.
5. Scrape the bottom of the pan to remove cooked eggs and allow still liquid eggs to get access to the bottom, continue doing this until eggs are no longer liquid, light and fluffy is the goal. Scrambled eggs are overcooked when they exude water, so cook eggs until just before they release water.
6. Serve eggs with leeks, sun-dried tomato, and a clove or two of roasted garlic.